Oils and fats - vegetable or not - have all different fatty acid compositions, which affect their nutritional properties.
Fatty acids are esential building blocks of cell membranes. Oils and fats also contain other components sush as fat soluble vitamins, notably vitamin E.
The amount of the fatty acids depends on the specific plant or animal origin.
The table below highlights the typical fatty acid compositions of
PUFA = Polyunsaturated fatty acidsSAFA = Saturated fatty acids
MUFA= Monounsaturated fatty acidsTFA = trans fatty acids
In the global context of health, diet and physical activity the European oils and fats sector strives to improve the fatty acid profile of the oils and fats formulations (reduction of TFA and SAFA and increase of MUFA and PUFA) and develop healthier alternatives for all food applications.
A number of initiatives have been undertaken over the years by FEDIOL members, among which: